JP2004016187A - Food-foaming agent composition and method for producing the same - Google Patents
Food-foaming agent composition and method for producing the same Download PDFInfo
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、乳化安定性に優れるとともに、ケーキ類等の生地中に添加して用いた際の起泡性に優れ、食感、風味の良好なケーキ類等の食品を製造することのできる食品用起泡剤組成物に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
スポンジケーキ、バターケーキ等のケーキ類等の生地を製造する方法として、卵の起泡力のみを用いた「別立て法」、「共立て法」があるが、気泡の安定性に乏しく、熟練した起泡技術者が必要であった。その後ケーキ用起泡剤が開発され、全材料を同時に混合できる「オールインミックス法」が、大量生産にも適しており、ケーキ類等の製造に広く採用されている。オールインミックス法によるケーキ類の製造の際に用いる起泡剤としては、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等を組み合わせてソルビトール等の糖アルコール中に安定化させたものが一般によく知られている。しかしながら、この種の起泡剤は、経時的に起泡性能の劣化があり、さらにオールインミックス法において油脂を添加した場合の起泡性能が劣化するとともに、このような起泡剤を用いて得たケーキ類はキメが細かくなってネチャつき、口溶け、食感、風味が悪いという欠点がある。更に発ガン性の虞れが指摘されているプロピレングリコールの脂肪酸エステルを使用することは、消費者から懸念されている。このため、オールインミックス法で製造しても「別立て法」や「共立て法」で製造したケーキのようにキメが粗く均一で、口溶け、風味が良い、かつプロピレングリコール脂肪酸エステルを使用しない起泡剤が望まれている。
【０００３】
一方、グリセリンモノ脂肪酸エステルや、ジグリセリン脂肪酸エステル等のポリグリセリン脂肪酸エステルを含有し、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステルを含有しない起泡剤が提案されている（特開平１０−４８９３号公報）。この起泡剤は起泡力、気泡安定性に優れ、得られたケーキ類の風味は良好であるものの、生地への分散性に問題があり、またケーキ類のキメが細かくなる欠点の改良は図られておらず、得られたケーキ類は、ネチャつき、口溶け、食感等が悪いという問題があった。
【０００４】
本発明は上記課題を解決するためになされたもので、乳化安定性に優れるとともに、生地に添加した時の起泡性に優れ、組織のキメが粗く、均一で、食感、口溶け、風味に優れたケーキ等を得ることのできる食品用起泡剤組成物及びその製造方法を提供することを目的とする。
【０００５】
【課題を解決するための手段】
即ち本発明の食品用起泡剤組成物は、水中油型乳化物中に、５０重量％以上のジグリセリンモノ脂肪酸エステルを含むポリグリセリン脂肪酸エステルと、グリセリンモノ脂肪酸エステルと、グリセリン有機酸脂肪酸エステルと、ショ糖脂肪酸エステルと、乳蛋白とを含有することを特徴とする。本発明の食品用起泡剤組成物は、上記ポリグリセリン脂肪酸エステルとグリセリンモノ脂肪酸エステルとを重量比で、ポリグリセリン脂肪酸エステル：グリセリンモノ脂肪酸エステル＝１００：５〜１００：３０で含有するものが好ましい。また、水相に分散している油相粒子の７０重量％以上が、粒径０．５〜５０μｍであることが好ましい。
【０００６】
また本発明の食品用起泡剤組成物の製造方法は、グリセリン有機酸脂肪酸エステルを含有せしめた油脂、５０％以上のジグリセリンモノ脂肪酸エステルを含むポリグリセリン脂肪酸エステルと、ショ糖脂肪酸エステルと乳蛋白とを含有せしめた水、のいずれか一方又は両方に更にグリセリンモノ脂肪酸エステルを含有せしめて、油相、水相を各々調製し、油相に水相の一部を添加して一旦、油中水型乳化物とした後、残りの水相を添加して水中油型に転相させ、均質化することを特徴とする。
【０００７】
【発明の実施の形態】
本発明において水中油型乳化物を構成する油脂としては、動植物油脂、動植物油脂の硬化油、動植物油脂のエステル交換油等、食用に適するものであれば全て使用可能である。例えば、ナタネ油、大豆油、魚油、豚脂、大豆硬化油、パーム液体脂とナタネ油のエステル交換油等の食用油脂が挙げられるが、ケーキの食感によりソフトさ、しとりさを与えるためには、室温で液体状の食用油脂が好ましい。起泡剤組成物中における油脂の割合は、５〜３０重量％が好ましいが、より好ましくは１０〜２５重量％である。油脂の含有量が５重量％未満であると、ケーキ等がパサついて食感が悪くなり、３０重量％を超える場合には乳化物の粘度が高くなり、生地への分散性が悪くなる虞れがある。
【０００８】
本発明において、ポリグリセリン脂肪酸エステルとしては、少なくとも５０重量％以上のジグリセリンモノ脂肪酸エステルを含有するものを用いる。ポリグリセリン脂肪酸エステルは、重合度２〜１０までのものがあるが、少なくとも５０重量％のジグリセリンモノ脂肪酸エステルが含有されていれば、残りのポリグリセリン脂肪酸エステルは、エステル化度や重合度は、特に限定されることはない。さらに十分な起泡性を得る上から、ジグリセリンモノ脂肪酸エステルを７０重量％以上含有することが、好ましく、特に好ましい割合は８０重量％以上である。
【０００９】
本発明において用いる上記ポリグリセリン脂肪酸エステル中のジグリセリンモノ脂肪酸エステル及びその他のポリグリセリン脂肪酸エステル、グリセリンモノ脂肪酸エステルの構成脂肪酸は、飽和脂肪酸、不飽和脂肪酸のいずれでも良いが、飽和脂肪酸が好ましい。構成脂肪酸は単一の脂肪酸であっても２種以上の脂肪酸の混合物であっても良いが、ポリグリセリン脂肪酸エステルや、グリセリンモノ脂肪酸エステルの構成脂肪酸は、通常、２種以上の脂肪酸の混合物である。構成脂肪酸が混合物の場合、飽和脂肪酸成分含有量の多いものが好ましい。また通常、炭素数、１２、１４、１６、１８、２０、２２等の脂肪酸混合物が使用されるが、炭素数１６以上の飽和脂肪酸を７０重量％以上含有するものが好ましい。特にジグリセリンモノ脂肪酸エステルの構成脂肪酸としては、起泡力、生地の経時的起泡安定性、ケーキ類の食感、口溶け性の面から、炭素数１６以上の飽和脂肪酸が７０重量％以上含まれていることが好ましい。
【００１０】
ポリグリセリン脂肪酸エステル、グリセリンモノ脂肪酸エステルは、食用植物油脂、食用動物油脂、食用加工油脂等に由来の脂肪酸と、グリセリン、ポリグリセリンとのエステル化反応により得ることができる。
【００１１】
本発明の起泡剤組成物は、上記ポリグリセリン脂肪酸エステルとグリセリンモノ脂肪酸エステルとを重量比で、ポリグリセリン脂肪酸エステル：グリセリンモノ脂肪酸エステル＝１００：５〜３０の比率で含有することが好ましい。又より好ましくは、１００：５〜２０の比率である。ポリグリセリン脂肪酸エステルに対するグリセリンモノ脂肪酸エステルの割合が、上記１００：５〜３０の範囲より外れる場合、乳化が不安定となったり、起泡性にバラツキが生じたり、粘度が高くなって生地への分散性が劣る虞れがある。
【００１２】
本発明の起泡剤組成物中における上記ポリグリセリン脂肪酸エステルの好ましい含有率は、１０〜３０重量％であり、１５〜２５重量％がより好ましい。ポリグリセリン脂肪酸エステルの含有率が１０重量％未満の場合、起泡性が低下する虞れがあり、３０重量％を超えると粘度が上昇し生地への分散性が低下する虞れがある。またグリセリンモノ脂肪酸エステルは、ポリグリセリン脂肪酸エステルとの比率が上記の範囲内において、起泡剤組成物中の含有率が０．３〜４．５重量％となる量を配合することが好ましい。
【００１３】
グリセリン有機酸脂肪酸エステルは、グリセリンに脂肪酸と有機酸の両方がそれぞれ１個から２個エステル結合した構造の化合物で、モノグリセリン脂肪酸エステルと有機酸との反応、油脂と有機酸とのエステル交換、又はグリセリンと有機酸と脂肪酸との反応などにより得ることができる。有機酸としては例えば、酢酸、乳酸、コハク酸、ジアセチル酒石酸、クエン酸等が挙げられる。また構成脂肪酸は、飽和脂肪酸、不飽和脂肪酸のいずれでも良い。グリセリン有機酸脂肪酸エステルは、有機酸や脂肪酸の種類の異なるものを混合して用いることもできる。これらのうち、有機酸は、コハク酸、ジアセチル酒石酸、脂肪酸は、ステアリン酸等の飽和脂肪酸である場合が好ましい。グリセリン有機酸脂肪酸エステルの本発明起泡剤組成物中における含有率は、０．１〜５重量％が好ましく、０．５〜１．５重量％がより好ましい。グリセリン有機酸脂肪酸エステルの含有率が０．１重量％未満での場合、ケーキ等の食感がネチャ付いて口溶けが悪くなる虞れがある。また５重量％を超えると乳化が不安定となったり、風味が低下する虞れがある。
【００１４】
ショ糖脂肪酸エステルはショ糖と脂肪酸とのエステルで、モノエステルからオクタエステルまであるがモノエステル含量５０％以上のものが好ましい。ショ糖脂肪酸エステルを構成する脂肪酸としては、飽和の脂肪酸であるパルミチン酸、ステアリン酸が好ましい。ショ糖脂肪酸エステルは、ＨＬＢが９以上であることが好ましく、より好ましくはＨＬＢが１１以上である。ＨＬＢが９未満のショ糖脂肪酸エステルは水に対する均一分散性に劣り、乳化安定性が悪くなる虞れがある。
本発明において、上記以外の乳化剤を用いることができ、その他の乳化剤として、大豆、卵由来のクルードレシチン、酵素分解レシチン、分別レシチン、酵素分解分別レシチンやソルビタン脂肪酸エステル等の食品用乳化剤を用いることが出来る。
【００１５】
本発明において用いる乳蛋白としては、脱脂粉乳、全脂粉乳、ホエーパウダー、カゼインナトリウム、レンネットカゼイン等が挙げられる。これらは１種又は２種以上を併用することができる。乳蛋白の起泡剤組成物中における含有率は、１〜７重量％が好ましく、３〜５重量％がより好ましい。乳蛋白の含有率が１重量％未満の場合、乳化が不安定となり易く、７重量％を超えると粘度が高くなり生地への分散性が低下する虞れがある。
【００１６】
本発明の起泡剤組成物中における水の割合は、２１〜８３重量％が好ましく、より好ましくは、５０〜６５重量％である。尚、本発明の起泡剤組成物において、油脂、ポリグリセリン脂肪酸エステル、グリセリンモノ脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ショ糖脂肪酸エステル、乳蛋白及び水は、それぞれ上記した範囲内において、合計で１００重量％となるように配合する。
【００１７】
本発明の起泡剤組成物中には、起泡性能、風味、生地への分散性に影響を及ぼさない範囲で、水酸化ナトリウム、リン酸塩、クエン酸塩等のｐＨ調製剤、離水防止剤としての各種ガム質、カラギーナン、澱粉等の増粘多糖類、ソルビトール、トレハロース、オリゴ糖等の糖類を添加しても良い。また着香料、着色料、保存料等を添加することもできる。
【００１８】
本発明の起泡剤組成物は、乳化物の保存安定性、つまり保存中にオイルオフを生じ、起泡性の劣化を防止するために、水相中に分散している油相粒子の７０％以上の粒径が、０．５〜５０μｍであることが好ましく、より好ましくは、０．５〜２０μｍである。
【００１９】
本発明の食品用起泡剤組成物は、スポンジケーキ、バターケーキ、シフォンケーキ、蒸しケーキ、バウムクーヘン、カステラ等のケーキ類を製造する際の起泡剤として、生地に添加して用いる。生地への添加量は、小麦粉に対して５〜３０％が好ましい。
【００２０】
次に本発明の食品用起泡剤組成物の製造方法について説明する。本発明の起泡剤組成物を製造するための油相としては、グリセリン有機酸脂肪酸エステル、及び必要によりグリセリンモノ脂肪酸エステルを油脂に添加して調製したものを用いる。また水相としては、ジグリセリンモノ脂肪酸エステルを５０％以上含むポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、乳蛋白、及び更に必要によりグリセリンモノ脂肪酸エステルを水に添加して調製したものを用いる。グリセリンモノ脂肪酸エステルは、水相、油相の両方に含有されていても良いが、いずれか一方に含有されていれば良い。
【００２１】
本発明の起泡剤組成物は水中油型乳化物であり、水中油型乳化物を製造するには通常、水相に油相を添加して乳化する方法が採用されているが、本発明方法では、上記水相と油相とを乳化するに際し、まず油相に水相の一部を添加して攪拌し、一旦油中水型に乳化した後、残りの水相を添加攪拌して水中油型に転相させ、均質化する方法を採用するのが最も好ましい。乳化する際の油相と水相は、良好な乳化物を得る上で加熱保持することが好ましいが、本発明方法では高温に加熱しなくても良く、６０〜７０℃程度の温度に加熱保持すれば良い。油相に水相の一部を添加して油中水型に乳化する際に、水相は油相の８０〜１００重量％相当量を添加することが好ましく、油相に分散した水相粒子の７０％以上が、粒径０．５〜１５０μｍとなるように回転数および攪拌時間を調整して、ホモミキサー等で均質化して油中水型乳化物とすることが好ましい。ついで、このようにして得た油中水型乳化物に、残りの水相を添加、攪拌して水中油型に転相させ、均質化する。水中油型に転相した乳化物は、ホモミキサー等で７０％以上が０．５〜５０μｍとなるように均質化することが好ましく、さらにホモゲナイザーを使用して５０〜２００ｋｇ／ｃｍ２の圧力をかけて均質化し、７０％以上の粒子の粒径が０．５〜２０μｍとすることが、より好ましい。均質化後、冷却することにより本発明の起泡剤組成物を得ることができる。本発明方法は上記したように、油相に水相の一部を添加して一旦、油中水型に乳化した後、残りの水相を添加して水中油型に転相させる方法を採用したため、水相に油相を添加して水中油型に乳化する方法のように、乳化中に急激な粘度上昇が生じて粒径が不均一となったり、乳化安定性が悪くなる虞れがない。本発明方法では、乳化物の粘度を低く維持できるため、分散粒子の粒径を均一とすることができるとともに、ホモジナイザー等で均質化することにより、更に均一で細かい粒径の乳化物を得ることができ、その結果、乳化物の安定性を高め、起泡性能のバラツキを小さくすることができる。
【００２２】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例１〜４、比較例１〜３
表１に示す配合の水相、油相をそれぞれ調製した。油相及び水相を７０℃に加熱保持し、油相の８０重量％相当量の水相を、ホモミキサーを使用して油相に添加攪拌して油中水型に乳化し均質化した。次いで得られた油中水型乳化物に、残りの水相を添加攪拌して水中油型に転相させ、ホモジナイザーで１５０ｋｇ／ｃｍ２の条件で均質化した。得られた水中油型乳化物の経時的乳化安定性を測定した。また水相に分散している油相粒子の粒径分布をレーザースキャン型粒度分布計（島津製作所製）によって測定し、粒径０．５〜５０μｍの粒子の割合を表１にあわせて示した。
【００２３】
【表１】
※１ ジグリセリンモノ飽和脂肪酸（ステアリン酸主体）エステル含有率８０重量％
※２ ジグリセリンモノ飽和脂肪酸エステル含有率２０重量％
※３ グリセリンモノステアリン酸エステル
※４ ショ糖飽和脂肪酸（ステアリン酸主体）エステル（ＨＬＢ＝１６ モノエステル５０％以上）
※５ 食用精製ナタネ油 ヨウ素価１１５
※６ 乳化物の経時的乳化安定性は各起泡剤組成物を１０℃にて保存し、乳化状態を目視観察した。
保存９０日経過後も乳化状態は変らず良好。 ◎
保存３０日経過後、乳化状態は変らず良好。 ○
保存３０日経過後、僅かにオイルオフあるいは、離水が生じている。 △
保存３０日経過後、明らかにオイルオフあるいは離水が生じている。 ×
※７
乳化物中の粒径０．５〜５０μｍの油相粒子の割合を下記のように分類し表１にあわせて示した。
Ａ：粒径０．５〜５０μｍの粒子の割合が７０％以上
Ｂ：粒径０．５〜５０μｍの粒子の割合が４０％以上、７０％未満
Ｃ：粒径０．５〜５０μｍの粒子の割合が４０％未満
※８ コハク酸モノグリセリン飽和脂肪酸（ステアリン酸主体）エステル
※９ ジアセチル酒石酸モノグリセリン飽和脂肪酸（ステアリン酸主体）エステル
【００２５】
実施例５
表１に示す水相、油相をそれぞれ調製し、油相及び水相を７０℃に保持しながら、水相に油相の全量を添加攪拌して水中油型に乳化した後、ホモミキサーで均質化した。得られた水中油型乳化物の経時的乳化安定性及び粒径０．５〜５０μｍの油相粒子の割合を表１にあわせて示した。
【００２６】
実施例１〜５、比較例１〜３で得た各乳化物（起泡剤組成物）を用いて調製したスポンジケーキ生地５００ｇを、７号丸型に入れて１７０℃のオーブンで３５分間焼成し、スポンジケーキを得た。ケーキ生地はオールインミックス法によって調製し、下記配合物を縦型ミキサーで生地比重が０．４５となるようにミックスして調製した。
スポンジケーキ生地配合
薄力粉 １００重量部
上白糖 １１０重量部
全卵 １５０重量部
ベーキングパウダー １重量部
水 ３０重量部
起泡剤組成物 ２０重量部
【００２７】
起泡剤組成物の起泡性、経時安定性、得られたスポンジケーキのキメ、ケーキの風味、食感、口溶けを下記方法で評価した。結果を表２に示す。
【００２８】
起泡性
上記の配合で総仕込み量を１２０３ｇとして１０コートミキサー（ｋａｎｔｏ社製）、攪拌スピード、低速１分攪拌後、中高速に切り替えてから生地比重が０．４５以下になるまでの時間を測定して評価した。
○：４分未満
△：４分以上、６分未満
×：６分以上
【００２９】
スポンジケーキのキメ
上記配合で起泡剤組成物のかわりに市販の起泡剤（ミヨシ油脂製 パルファンドール）を使用したスポンジケーキのキメと目視比較した。
○：キメが粗く、かつ均一である。
△：キメが粗いが均一性に乏しい。
×：キメが同等か細かい又は不均一。
【００３０】
スポンジケーキの風味、食感（ソフトさ、しとりさ、口溶け）
パネラー１５名により、上記配合で起泡剤組成物のかわりに市販の起泡剤（ミヨシ油脂製 パルファンドール）を使用したスポンジケーキとの比較評価を官能試験により評価した。
各項目における評点基準は以下のとおり。
１．風味
良好 ３点
同等 ２点
不良 １点
２．ソフトさ
ソフトである。 ３点
同程度である。 ２点
硬い １点
３．しとりさ
しとりがある。 ３点
同程度 ２点
しとりがなく、パサツク １点
４．口溶け
口溶けが良い ３点
同程度 ２点
口溶けが悪い １点
上記１〜４の各項目別にパネラー１５名の合計評点により、下記の基準を設け、各項目の評価結果とした。
○：３８点以上〜４５点
△：２３点以上〜３８点未満
×：２３点未満
【００３１】
【表２】
【発明の効果】
以上説明したように本発明の食品用起泡剤組成物は、乳化安定性に優れるとともに、ケーキ等の生地に添加した時の起泡性に優れ、本発明の起泡剤組成物を用いて得たケーキ等の食品は、キメが粗く、風味、食感、口溶けが良好であり、本発明の起泡剤組成物によれば優れた食品を得ることができる。また本発明方法によれば起泡剤組成物の製造が容易で、優れた起泡剤組成物を低コストで製造でき、蛋白質や澱粉等の高温加熱で劣化したり変質し易い物質を配合することができる等の効果を有する。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention has excellent emulsification stability, and also has excellent foaming properties when used in doughs such as cakes, and is capable of producing foods such as cakes having good texture and flavor. And a foaming agent composition.
[0002]
Problems to be solved by the prior art and the invention
As a method of producing dough such as cakes such as sponge cakes and butter cakes, there are a "separate method" and a "co-stand method" using only the foaming power of eggs, but the skill of the foam is poor and the skill is poor. A foaming technician was needed. Thereafter, a foaming agent for cakes was developed, and the "all-in-mix method" in which all ingredients can be mixed at the same time is suitable for mass production and widely used for the production of cakes and the like. As a foaming agent used in the production of cakes by the all-in-mix method, glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like are combined and stabilized in a sugar alcohol such as sorbitol. Are generally well known. However, this type of foaming agent deteriorates the foaming performance over time, and further deteriorates the foaming performance when adding fats and oils in the all-in-mix method, and using such a foaming agent. The resulting cakes have the disadvantage that the texture is fine and sticky, melting in the mouth, texture and flavor are poor. Consumers are concerned about the use of propylene glycol fatty acid esters, which have been pointed out as having potential for carcinogenicity. For this reason, even if it is manufactured by the all-in-mix method, the texture is coarse and uniform, like a cake manufactured by the "separate method" or "Kyoto method", melts in the mouth, tastes good, and does not use propylene glycol fatty acid esters A foaming agent is desired.
[0003]
On the other hand, a foaming agent containing a polyglycerin fatty acid ester such as a glycerin monofatty acid ester or a diglycerin fatty acid ester, and not containing a sorbitan fatty acid ester, a propylene glycol fatty acid ester, or a sucrose fatty acid ester has been proposed (Japanese Patent Application Laid-Open No. H10-108). -4893). This foaming agent is excellent in foaming power and bubble stability, and although the obtained cakes have a good flavor, there is a problem in dispersibility in dough, and improvement of the defect that the texture of cakes is fine is improved. There was a problem that the obtained cakes were not sticky, melted in the mouth, and had a poor texture.
[0004]
The present invention has been made to solve the above problems, and has excellent emulsification stability, excellent foaming properties when added to a dough, coarse texture of the tissue, uniform, texture, melting in the mouth, flavor. An object of the present invention is to provide a foaming agent composition for food that can obtain an excellent cake and the like, and a method for producing the same.
[0005]
[Means for Solving the Problems]
That is, the foaming agent composition for food of the present invention comprises a polyglycerin fatty acid ester containing 50% by weight or more of diglycerin monofatty acid ester, a glycerin monofatty acid ester, and a glycerin organic acid fatty acid ester in an oil-in-water emulsion. And sucrose fatty acid ester and milk protein. The foaming composition for food of the present invention contains the above-mentioned polyglycerin fatty acid ester and glycerin monofatty acid ester in a weight ratio of polyglycerin fatty acid ester: glycerin monofatty acid ester = 100: 5 to 100: 30. preferable. Further, it is preferable that 70% by weight or more of the oil phase particles dispersed in the aqueous phase have a particle size of 0.5 to 50 μm.
[0006]
In addition, the method for producing a foaming composition for food of the present invention comprises the steps of: preparing an oil or fat containing a glycerin organic acid fatty acid ester; a polyglycerin fatty acid ester containing 50% or more of diglycerin monofatty acid ester; Glycerin monofatty acid ester is further added to either or both of the water containing the protein and the oil phase, the aqueous phase is prepared, and a part of the water phase is added to the oil phase to prepare the oil. After forming a water-in-water type emulsion, the remaining water phase is added, the phase is changed to an oil-in-water type, and the mixture is homogenized.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, as the oils and fats constituting the oil-in-water emulsion, any edible oils such as animal and vegetable oils and fats, hardened oils of animal and vegetable oils and fats, and transesterified oils of animal and vegetable oils and fats can be used. For example, edible oils such as rapeseed oil, soybean oil, fish oil, lard, soybean hardened oil, transesterified oil of palm liquid fat and rapeseed oil, etc. Is preferably an edible oil or fat which is liquid at room temperature. The ratio of the fat or oil in the foaming agent composition is preferably 5 to 30% by weight, and more preferably 10 to 25% by weight. If the content of the fat or oil is less than 5% by weight, the texture of the cake or the like becomes poor, and if it exceeds 30% by weight, the viscosity of the emulsion becomes high and the dispersibility in the dough may deteriorate. There is.
[0008]
In the present invention, a polyglycerin fatty acid ester containing at least 50% by weight or more of diglycerin monofatty acid ester is used. Polyglycerin fatty acid esters include those having a degree of polymerization of 2 to 10, but if at least 50% by weight of diglycerin monofatty acid ester is contained, the remaining polyglycerin fatty acid ester has a degree of esterification or degree of polymerization. There is no particular limitation. From the viewpoint of obtaining a sufficient foaming property, it is preferable to contain 70% by weight or more of diglycerin monofatty acid ester, and a particularly preferable ratio is 80% by weight or more.
[0009]
The constituent fatty acids of diglycerin monofatty acid ester, other polyglycerin fatty acid ester, and glycerin monofatty acid ester in the polyglycerin fatty acid ester used in the present invention may be either saturated fatty acids or unsaturated fatty acids, but saturated fatty acids are preferred. The constituent fatty acids may be a single fatty acid or a mixture of two or more fatty acids, but the constituent fatty acids of polyglycerin fatty acid ester and glycerin monofatty acid ester are usually a mixture of two or more fatty acids. is there. When the constituent fatty acids are a mixture, those having a high saturated fatty acid component content are preferred. In general, a mixture of fatty acids having 12, 14, 16, 18, 20, 22, or the like carbon atoms is used, but those containing 70% by weight or more of saturated fatty acids having 16 or more carbon atoms are preferable. Particularly, as constituent fatty acids of the diglycerin monofatty acid ester, 70% by weight or more of a saturated fatty acid having 16 or more carbon atoms is contained from the viewpoint of foaming power, stability of foaming over time, texture of cakes, and solubility in the mouth. It is preferred that
[0010]
Polyglycerin fatty acid esters and glycerin monofatty acid esters can be obtained by esterification of fatty acids derived from edible vegetable oils, edible animal oils, edible processed oils and the like with glycerin and polyglycerin.
[0011]
The foaming agent composition of the present invention preferably contains the polyglycerin fatty acid ester and the glycerin monofatty acid ester in a weight ratio of polyglycerin fatty acid ester: glycerin monofatty acid ester = 100: 5 to 30. More preferably, the ratio is 100: 5 to 20. When the ratio of the glycerin monofatty acid ester to the polyglycerin fatty acid ester is out of the above range of 100: 5 to 30, the emulsification becomes unstable, the foamability varies, the viscosity increases, and the viscosity increases. The dispersibility may be poor.
[0012]
The preferred content of the polyglycerol fatty acid ester in the foaming composition of the present invention is 10 to 30% by weight, and more preferably 15 to 25% by weight. When the content of the polyglycerin fatty acid ester is less than 10% by weight, the foaming property may decrease. When the content exceeds 30% by weight, the viscosity may increase and the dispersibility in dough may decrease. It is preferable that the glycerin monofatty acid ester is blended in an amount such that the content in the foaming agent composition is 0.3 to 4.5% by weight when the ratio to the polyglycerin fatty acid ester is within the above range.
[0013]
A glycerin organic acid fatty acid ester is a compound having a structure in which both a fatty acid and an organic acid are ester-bonded to glycerin by one or two each, and a reaction between a monoglycerin fatty acid ester and an organic acid, a transesterification between oil and fat, and an organic acid, Alternatively, it can be obtained by a reaction between glycerin, an organic acid, and a fatty acid. Examples of the organic acid include acetic acid, lactic acid, succinic acid, diacetyltartaric acid, citric acid and the like. The constituent fatty acids may be either saturated fatty acids or unsaturated fatty acids. As the glycerin organic acid fatty acid ester, different kinds of organic acids and fatty acids can be used in combination. Of these, the organic acid is preferably succinic acid, diacetyltartaric acid, and the fatty acid is preferably a saturated fatty acid such as stearic acid. The content of the glycerin organic acid fatty acid ester in the foaming composition of the present invention is preferably 0.1 to 5% by weight, and more preferably 0.5 to 1.5% by weight. If the content of the glycerin organic acid fatty acid ester is less than 0.1% by weight, the texture of the cake or the like may be disturbed and the mouth may be poorly melted. If it exceeds 5% by weight, the emulsification may be unstable or the flavor may be reduced.
[0014]
Sucrose fatty acid esters are esters of sucrose and fatty acids, ranging from monoesters to octaesters, but those having a monoester content of 50% or more are preferred. As the fatty acid constituting the sucrose fatty acid ester, preferred are saturated fatty acids such as palmitic acid and stearic acid. The sucrose fatty acid ester preferably has an HLB of 9 or more, more preferably an HLB of 11 or more. A sucrose fatty acid ester having an HLB of less than 9 is inferior in uniform dispersibility in water, and may have poor emulsion stability.
In the present invention, emulsifiers other than those described above can be used, and as other emulsifiers, food emulsifiers such as soybeans, egg-derived crude lecithin, enzymatically-decomposed lecithin, fractionated lecithin, enzymatically-decomposed fractionated lecithin and sorbitan fatty acid ester are used. Can be done.
[0015]
The milk protein used in the present invention includes skim milk powder, whole milk powder, whey powder, sodium caseinate, rennet casein and the like. These can be used alone or in combination of two or more. The content of the milk protein in the foaming composition is preferably 1 to 7% by weight, more preferably 3 to 5% by weight. When the content of milk protein is less than 1% by weight, emulsification tends to be unstable, and when it exceeds 7% by weight, the viscosity is increased and the dispersibility in dough may be reduced.
[0016]
The proportion of water in the foaming composition of the present invention is preferably 21 to 83% by weight, and more preferably 50 to 65% by weight. Incidentally, in the foaming agent composition of the present invention, fats and oils, polyglycerin fatty acid ester, glycerin monofatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, milk protein and water are each within the above-mentioned ranges, in total. It is blended to be 100% by weight.
[0017]
In the foaming agent composition of the present invention, a pH adjusting agent such as sodium hydroxide, phosphate, citrate, etc., in a range that does not affect the foaming performance, flavor, dispersibility in dough, and water separation prevention Various gum substances, thickening polysaccharides such as carrageenan and starch, and saccharides such as sorbitol, trehalose and oligosaccharides may be added as agents. Further, flavoring agents, coloring agents, preservatives and the like can be added.
[0018]
The foaming agent composition of the present invention contains 70% of oil phase particles dispersed in an aqueous phase in order to prevent storage stability of an emulsion, that is, to cause oil-off during storage and to prevent deterioration of foamability. % Or more is preferably 0.5 to 50 μm, more preferably 0.5 to 20 μm.
[0019]
The food foaming composition of the present invention is used by adding to a dough as a foaming agent when producing cakes such as sponge cake, butter cake, chiffon cake, steamed cake, Baumkuchen, and castella. The amount added to the dough is preferably 5 to 30% based on the flour.
[0020]
Next, a method for producing the food foaming composition of the present invention will be described. As the oil phase for producing the foaming agent composition of the present invention, those prepared by adding a glycerin organic acid fatty acid ester and, if necessary, a glycerin monofatty acid ester to an oil or fat are used. As the aqueous phase, a polyglycerin fatty acid ester containing 50% or more of diglycerin monofatty acid ester, a sucrose fatty acid ester, a milk protein, and if necessary, a glycerin monofatty acid ester prepared by adding to water are used. The glycerin monofatty acid ester may be contained in both the aqueous phase and the oil phase, but may be contained in either one.
[0021]
The foaming agent composition of the present invention is an oil-in-water emulsion, and in order to produce an oil-in-water emulsion, a method of emulsifying by adding an oil phase to a water phase is usually employed. In the method, when emulsifying the water phase and the oil phase, first, a part of the water phase is added to the oil phase and stirred, and once emulsified into a water-in-oil type, the remaining water phase is added and stirred. Most preferably, a method of inverting the phase into an oil-in-water type and homogenizing is adopted. The oil phase and the aqueous phase at the time of emulsification are preferably kept at a high temperature for obtaining a good emulsion. However, in the method of the present invention, it is not necessary to heat the mixture to a high temperature. Just do it. When a part of the water phase is added to the oil phase and emulsified into a water-in-oil type, the water phase is preferably added in an amount equivalent to 80 to 100% by weight of the oil phase, and the water phase particles dispersed in the oil phase It is preferable to adjust the number of rotations and stirring time so that 70% or more of the mixture has a particle size of 0.5 to 150 μm, and homogenize with a homomixer or the like to obtain a water-in-oil emulsion. Next, the remaining aqueous phase is added to the water-in-oil emulsion thus obtained, and the mixture is stirred to invert the oil-in-water phase and homogenize. The oil-in-water phase-inverted emulsion is preferably homogenized by a homomixer or the like so that 70% or more has a thickness of 0.5 to 50 μm, and the homogenizer is used to reduce the pressure to 50 to 200 kg / cm 2 . More preferably, it is more preferable that the particle size of 70% or more be 0.5 to 20 μm. After homogenization, cooling is performed to obtain the foaming agent composition of the present invention. As described above, the method of the present invention employs a method in which a part of the aqueous phase is added to the oil phase, emulsified once in a water-in-oil type, and then the remaining aqueous phase is added to invert the phase to an oil-in-water type. Therefore, as in the method of adding an oil phase to an aqueous phase and emulsifying it in an oil-in-water type, a sharp increase in viscosity occurs during the emulsification, and the particle size may become non-uniform, or the emulsion stability may deteriorate. Absent. In the method of the present invention, since the viscosity of the emulsion can be kept low, the particle size of the dispersed particles can be made uniform, and by homogenizing with a homogenizer or the like, an emulsion having a more uniform and fine particle size can be obtained. As a result, it is possible to enhance the stability of the emulsion and reduce the variation in the foaming performance.
[0022]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
Examples 1-4, Comparative Examples 1-3
An aqueous phase and an oil phase each having the composition shown in Table 1 were prepared. The oil phase and the aqueous phase were heated and maintained at 70 ° C., and an aqueous phase equivalent to 80% by weight of the oil phase was added to the oil phase using a homomixer and stirred to emulsify and homogenize into a water-in-oil type. Next, the remaining aqueous phase was added to the obtained water-in-oil emulsion, followed by stirring to invert the phase into an oil-in-water type, and homogenized with a homogenizer at 150 kg / cm 2 . The emulsion stability over time of the obtained oil-in-water emulsion was measured. The particle size distribution of the oil phase particles dispersed in the aqueous phase was measured by a laser scan type particle size distribution meter (manufactured by Shimadzu Corporation), and the ratio of the particles having a particle size of 0.5 to 50 μm was also shown in Table 1. .
[0023]
[Table 1]
* 1 Diglycerin mono-saturated fatty acid (mainly stearic acid) ester content 80% by weight
* 2 Diglycerin mono-saturated fatty acid ester content: 20% by weight
* 3 Glycerin monostearate * 4 Sucrose saturated fatty acid (mainly stearic acid) ester (HLB = 16 monoester 50% or more)
* 5 Refined edible rapeseed oil Iodine value 115
* 6 With respect to the emulsion stability over time of the emulsion, each foaming agent composition was stored at 10 ° C., and the emulsified state was visually observed.
The emulsified state is good even after storage for 90 days. ◎
After 30 days of storage, the emulsified state remains unchanged. ○
After 30 days of storage, the oil is slightly off or water is separated. △
After 30 days of storage, oil off or water separation has clearly occurred. ×
* 7
The ratio of the oil phase particles having a particle size of 0.5 to 50 μm in the emulsion was classified as shown below and shown in Table 1.
A: Ratio of particles having a particle size of 0.5 to 50 μm is 70% or more B: Ratio of particles having a particle size of 0.5 to 50 μm is 40% or more and less than 70% C: Particles having a particle size of 0.5 to 50 μm Ratio of less than 40% * 8 Saturated monoglycerin saturated fatty acid (mainly stearic acid) ester * 9 Diacetyltartaric acid monoglycerin saturated fatty acid (mainly stearic acid) ester [0025]
Example 5
A water phase and an oil phase shown in Table 1 were prepared, respectively, and while maintaining the oil phase and the water phase at 70 ° C., the whole amount of the oil phase was added to the water phase, stirred and emulsified into an oil-in-water type, and then mixed with a homomixer. Homogenized. Table 1 shows the emulsion stability over time and the ratio of oil phase particles having a particle size of 0.5 to 50 µm in the obtained oil-in-water emulsion.
[0026]
500 g of sponge cake dough prepared using each of the emulsions (foaming agent compositions) obtained in Examples 1 to 5 and Comparative Examples 1 to 3 was placed in a No. 7 round shape and baked in an oven at 170 ° C. for 35 minutes. Then, a sponge cake was obtained. Cake dough was prepared by an all-in-mix method, and the following ingredients were mixed by a vertical mixer so that the dough had a specific gravity of 0.45.
Sponge cake dough-containing flour 100 parts by weight Upper sugar 110 parts by weight Whole egg 150 parts by weight Baking powder 1 part by weight Water 30 parts by weight Foaming agent composition 20 parts by weight
The foaming properties of the foaming agent composition, the stability over time, the texture of the obtained sponge cake, the flavor of the cake, the texture, and the dissolution in the mouth were evaluated by the following methods. Table 2 shows the results.
[0028]
Foaming property With the above mixture, the total charge amount was 1203 g, and after stirring for 10 minutes with a 10 coat mixer (manufactured by Kanto), stirring speed and low speed for 1 minute, the time until the specific gravity of the dough became 0.45 or less was switched from medium to high speed. It was measured and evaluated.
：: less than 4 minutes Δ: 4 minutes or more, less than 6 minutes ×: 6 minutes or more
Texture of sponge cake The composition was visually compared with the texture of a sponge cake using a commercially available foaming agent (Parfandol made by Miyoshi Oil & Fat) instead of the foaming agent composition.
：: The texture is coarse and uniform.
Δ: The texture was coarse, but the uniformity was poor.
×: Texture is equal, fine, or uneven.
[0030]
Flavor and texture of sponge cake (softness, tenderness, melting in mouth)
Fifteen panelists evaluated by a sensory test a comparative evaluation with a sponge cake using a commercially available foaming agent (Parfandol made by Miyoshi Oil & Fat) instead of the foaming agent composition in the above composition.
The rating criteria for each item are as follows.
1. Good flavor 3 points equivalent 2 points bad 1 point Softness Soft. The three points are about the same. 2 points hard 1 point 3 points. There is a bar. 3. Same as 3 points 2 points, no Pasak 1 point 4. Mouth melting Mouth melting good 3 points Same as 2 points Poor melting 1 point The following criteria were set based on the total score of 15 panelists for each of the above items 1 to 4, and the evaluation results for each item were made.
：: 38 points or more to 45 points Δ: 23 points or more to less than 38 points ×: less than 23 points
[Table 2]
【The invention's effect】
As described above, the food foaming composition of the present invention has excellent emulsion stability and foaming properties when added to a dough such as a cake, using the foaming composition of the present invention. The obtained food such as cake has a rough texture, good flavor, texture, and good dissolution in the mouth. According to the foaming agent composition of the present invention, an excellent food can be obtained. According to the method of the present invention, a foaming agent composition can be easily produced, an excellent foaming agent composition can be produced at low cost, and a substance which is easily deteriorated or deteriorated by heating at a high temperature, such as protein or starch, is blended. It has effects such as being able to.
Claims (4)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004254612A (en) * | 2003-02-26 | 2004-09-16 | Sakamoto Yakuhin Kogyo Co Ltd | Foaming emulsifier and foam-containing food obtained by using the same |
| JP2006025743A (en) * | 2004-07-20 | 2006-02-02 | Mitsubishi Chemicals Corp | Emulsion stabilizer and milk beverage containing the same |
| JP2006075137A (en) * | 2004-09-13 | 2006-03-23 | Riken Vitamin Co Ltd | Emulsified oil and fat composition for cake |
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